Dumpling, potato- or cheese-filled, frozen
Whole food · Meals, Entrees, and Side Dishes
Photo: Wikipedia
A frozen dumpling is a savory pocket of dough, typically filled with a creamy potato or melted cheese mixture, offering a satisfying contrast between its tender, chewy wrapper and soft, rich interior. Nutritionally, it's a moderate-energy food with a notable carbohydrate content from the dough and filling, balanced by a modest amount of protein and fat.
Calorie split: 11% protein · 61% carbs · 28% fat
↓ Full nutrition💚 Why it's loved
People love frozen potato or cheese dumplings for their comforting, hearty flavor and the satisfying, pillowy texture that pairs perfectly with a variety of dipping sauces, from sour cream to garlic butter. They are a beloved staple in many cultures, offering a quick, warm, and filling meal with deep culinary roots.
⚠️ Watch-outs & how to enjoy it better
Due to their refined carbohydrate dough and starchy filling, they can cause rapid blood-sugar spikes, making them a less ideal choice for those managing diabetes without careful pairing. To counteract this, serve them alongside a source of protein (like a fried egg or beans) and non-starchy vegetables (like a sharp salad or sautéed greens) to slow digestion and blunt the glycemic response. Also, be mindful of portion size, as they are calorie-dense.
Key benefits
- Provides quick energy from carbohydrates
- Convenient, ready-to-cook meal component
- Contains some protein for satiety
- Versatile base for various sauces and sides
- Freezing preserves freshness for extended use
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The Polish tradition of making pierogi is so significant that it has its own annual festival, the Pierogi Festival in Kraków, featuring a pierogi-eating contest and a parade of giant pierogi floats.
Full nutrition (USDA data · scales with serving)
| Water | 57.3 g |
| Energy | 195 kcal |
| Energy | 815 kj |
| Protein | 5.3 g |
| Total lipid (fat) | 6.1 g |
| Ash | 1.7 g |
| Carbohydrate, by difference | 29.6 g |
| Fiber, total dietary | 0.90 g |
| Total Sugars | 1.8 g |
| Calcium, Ca | 35.0 mg |
| Iron, Fe | 1.3 mg |
| Magnesium, Mg | 16.0 mg |
| Phosphorus, P | 79.0 mg |
| Potassium, K | 107 mg |
| Sodium, Na | 474 mg |
| Zinc, Zn | 0.44 mg |
| Copper, Cu | 0.06 mg |
| Selenium, Se | 13.4 ug |
| Vitamin C, total ascorbic acid | 5.3 mg |
| Thiamin | 0.29 mg |
| Riboflavin | 0.22 mg |
| Niacin | 2.2 mg |
| Vitamin B-6 | 0.06 mg |
| Folate, total | 64.0 ug |
| Folic acid | 52.0 ug |
| Folate, food | 12.0 ug |
| Folate, DFE | 100 ug |
| Choline, total | 9.6 mg |
| Vitamin B-12 | 0.08 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 3.0 ug |
| Retinol | 3.0 ug |
| Carotene, beta | 1.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 11.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 8.0 ug |
| Vitamin E (alpha-tocopherol) | 0.98 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 7.9 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.3 g |
| SFA 4:0 | 0.02 g |
| SFA 6:0 | 0.01 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 13:0 | 0.00 g |
| SFA 14:0 | 0.05 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 0.81 g |
| SFA 17:0 | 0.00 g |
| SFA 18:0 | 0.35 g |
| SFA 20:0 | 0.02 g |
| SFA 22:0 | 0.02 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 1.2 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.01 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 1.2 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 3.2 g |
| PUFA 18:2 | 3.0 g |
| PUFA 18:3 | 0.27 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 4.0 mg |
FAQ
How do I cook frozen potato or cheese dumplings properly?
Boil them in salted water until they float to the surface, then cook for 1-2 minutes more. For a crispier texture, pan-fry them in butter or oil after boiling, or bake them directly from frozen at 200°C (400°F) for 20-25 minutes.
Are potato or cheese dumplings gluten-free?
Traditional recipes use wheat flour for the dough, so they are not gluten-free. However, gluten-free versions made with alternative flours like potato starch or rice flour are available in specialty stores.
What's the best way to store leftover cooked dumplings?
Store them in an airtight container in the refrigerator for up to 3 days. Reheat by pan-frying or steaming to restore texture; microwaving can make them rubbery. They can also be frozen again after cooking, though texture may degrade slightly.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.95 kcal/g · 11% calories from protein · 0.9 g fiber · 1.8 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 4.43 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.